After the harvests, carried out exclusively by hand, begins the long labour of "orchestration" to compose the best possible wine - balanced, harmonious and allowing the fruit its fullest expression. At the end of the process, the wines of Château Preuillac are powerful, robust and rich in flavours, with hints of toast, vanilla, very ripe red fruit and leather…

50% Merlot, 48% Cabernet Sauvignon, 2% Cabernet Franc

Type of Harvesting
Manual with a sorting table out in the vines.
Vat House
100% temperature-controlled 180hl wooden vats.
Indigenous yeast - Fermentation temperature:
27C° for the Merlot and 25C° for the Cabernets.
Pumping Over
Manual sprinkling.
Average Maceration
21 days for the Cabernet Sauvignon, 31 days for the Merlot.
Post-Fermentary Maceration
In hot conditions (34C°) for 7 to 14 days depending on the vat.
Running Off
After tasting each vat.
Ten-Year Average Yield
42 hl/ha.
Horizontal mechanical press with separation of the first and second press wines.
Malolactic Fermentation
15% of the first wine in new barrels. The rest in wooden tanks at a constant 22°C.
On the fine lees. Matured for 12 in French oak barrels.
Average Production
110,000 bottles.

Download technical sheet